TALK BLOG

Talk Takeaway: Cooking with Todd English

Chef Todd English visited "The Talk" for a Talk Takeaway: Cooking segment. He showed the ladies how to make a delicious Mother's Day brunch.

Crab Cakes with Smoked Salmon and Poached Eggs

For the Crab Cakes

Ingredients:

1 lb. drained Jumbo lump crabmeat

2 Large eggs

1 cup Panko breadcrumbs

½ cup Sour cream

1 Tbsp. finely chopped Fresh parsley

1 Tbsp. finely chopped Green onions

1 tsp. Dijon mustard

1 tsp. Lemon zest

½ tsp. Kosher salt

¼ tsp. Freshly ground black pepper

Vegetable oil

Preparation:

Pick crabmeat, removing any bits of shell. Whisk eggs in a medium bowl. Stir in panko and next 7 ingredients. Gently stir in crabmeat. Shape crab mixture into 24 (1-inch-thick) small patties. Place on a baking sheet; cover and chill 30 minutes.

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil, and lightly grease foil. Pour oil to depth of ¼ inch into a large skillet. Fry crab cakes in hot oil, in 2 batches, 3 minutes on each side or until dark brown and crisp. Transfer to prepared baking sheet. Bake at 350 degrees for 5 to 7 minutes or until thoroughly heated.

Place thinly sliced smoked salmon on top of the crab cakes.

For the Eggs (optional)

Preparation:

In a sauce pan, heat about three inches of water to just before boiling point. Add white vinegar to water, one teaspoon per cup of water, this will help set the egg whites. Crack the eggs into a small cup one at a time and gently place them in the water. After the whites are set remove the eggs from the water with a slotted spoon and place on top of the crab cakes.

In a small saucepan, combine the coconut water, olive oil, agave syrup, brown sugar, molasses, cinnamon powder and sea salt. Simmer over medium heat until everything is melted, is starting to bubble up and thicken.

Pour over oat mixture using a rubber spatula toss until everything is evenly coated. Place the mixture onto a parchment lined baking tray and bake in the oven for 25 – 30 minutes. Stir mixture every 8-10 minutes since it tends to caramelize from the edges first. Remove from the oven once it's evenly golden brown. Sprinkle dried fruit over the top and allow to cool. Break the granola up into small clusters, store in a clean dry container.

Red Velvet Pancakes with whipped Cheesecake Topping

Ingredients:

5 ½ cups all purpose flour

½ cup sugar

2 Tbsp. plus 2 tsp. baking powder

2 tsp. baking soda

2 tsp. salt

½ cup cocoa powder

1 Tablespoon red food coloring

4 cups buttermilk

1 stick (4oz.) melted butter

2 tsp. vanilla extract

4 eggs

Preparation:

Whisk together everything except for the butter until most of the lumps are worked out, then add butter and whisk or mix just enough to incorporate.

Pour about ½ cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 4 to 5 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side. Transfer pancakes to a warm plate.

Note: You can keep pancakes warm in a 200 degree oven, if necessary, for up to 30 minutes.

Cheesecake (best if made the day before and whipped fresh before serving)

Ingredients:

2 lbs. cream cheese

1 ¼ cup sugar

2 Tbsp. corn starch

2 eggs

¾ cup heavy cream

1 tsp. vanilla extract

Preparation:

Add cream cheese, sugar and starch into a mixer fitted with paddle attachment and mix on Hi speed to incorporate.